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Blueberry Cinnamon Rolls with Cream Cheese Glaze Recipe

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4.2 from 10 reviews

These Blueberry Cinnamon Rolls are soft, fluffy, and bursting with juicy blueberries coated in cornstarch to prevent sogginess. This recipe features a sweet-tart balance enhanced by a creamy cream cheese glaze, making it a perfect breakfast or brunch treat.

  • Total Time: 3 hours 2 minutes
  • Yield: 12 rolls

Ingredients

Dough

  • 4 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 cup whole milk, warmed to 110°F
  • ¼ cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract

Blueberry Filling

  • 2 cups fresh or frozen blueberries
  • 3 tablespoons cornstarch
  • ¼ cup granulated sugar
  • 1 tablespoon lemon zest
  • ½ cup unsalted butter, softened (for filling)
  • ¾ cup brown sugar, packed
  • 2 tablespoons ground cinnamon

Glaze

  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk (for glaze consistency)

Instructions

  1. Activate Yeast: Warm the milk to 110°F. In a small bowl, mix the active dry yeast with the warm milk and a pinch of sugar. Let it sit for 5 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
  2. Prepare Dough Base: In a large bowl or stand mixer, combine melted butter, eggs, granulated sugar, vanilla extract, and salt. Stir until smooth and well combined. Add the activated yeast mixture and mix thoroughly.
  3. Add Flour and Form Dough: Gradually add flour one cup at a time, mixing after each addition. The dough should come together but remain slightly sticky.
  4. Knead Dough: Knead the dough on a floured surface by hand for 8-10 minutes or with a stand mixer dough hook for 5-6 minutes until smooth, elastic, and soft without being wet. Adjust flour or milk as needed to achieve proper consistency.
  5. First Rise: Place the dough in a greased bowl, turning it to coat all sides. Cover with a damp towel or plastic wrap and let it rise in a warm spot for 1-2 hours until doubled in size. Check by pressing a finger in the dough; if the indentation remains, it’s ready.
  6. Prepare Blueberry Filling: Keep frozen blueberries frozen or pat fresh blueberries dry. Toss blueberries with cornstarch, granulated sugar, and lemon zest in a medium bowl until evenly coated. Let it sit to allow cornstarch to absorb moisture.
  7. Roll Out Dough: Turn the risen dough onto a floured surface and roll it into a 16×12 inch rectangle about ¼ inch thick with even edges and thickness.
  8. Assemble Rolls: Spread softened butter evenly over the dough, leaving a ½ inch border on one long edge. Mix brown sugar and cinnamon, then sprinkle over the buttered dough. Scatter the coated blueberries evenly on top, pressing them gently into the butter.
  9. Roll and Cut: Starting from the long edge opposite the border, roll the dough tightly into a log seam-side down. Pinch the seam to seal it. Use dental floss or a sharp knife to cut into 12 equal pieces approximately 1.5 inches thick.
  10. Second Rise: Arrange the rolls in a greased 9×13 inch baking dish with slight spacing. Cover loosely and let rise in a warm place for 30-45 minutes until rolls are puffy and touching.
  11. Bake: Preheat oven to 350°F. Bake rolls for 28-32 minutes until golden brown on top and set in the center. Blueberry juice will bubble up; avoid overbaking to keep rolls moist.
  12. Prepare Glaze: Beat softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, beating well after each addition. Mix in vanilla extract. Add milk one tablespoon at a time to reach thick but pourable consistency.
  13. Glaze and Serve: Let rolls cool for 10 minutes, then drizzle glaze generously while rolls are still warm. Serve warm or at room temperature.

Notes

  • Coating blueberries with cornstarch prevents soggy dough by absorbing excess moisture.
  • Use dental floss to slice rolls for cleaner cuts without squishing the filling.
  • Ensure milk temperature is around 110°F to activate yeast effectively without killing it.
  • Allow second rise for softer, fluffier rolls; do not skip this step.
  • Use fresh or frozen blueberries without thawing for best texture.
  • Adjust flour and milk as needed when kneading to get an elastic but not sticky dough.
  • Let rolls cool slightly before glazing to prevent glaze from melting off completely.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 32 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/blueberry-cinnamon-rolls-with-cream-cheese-glaze-recipe/